Best 4 Spicy Rapid Roast Chicken Recipes
Do you have a strong affinity for delectable dishes that pack a fiery punch and tantalize your taste buds? Are you searching for the perfect recipe that will transform ordinary chicken into an explosive culinary masterpiece? Look no further! In this comprehensive exploration, we embark on a journey to uncover the secrets behind creating the ultimate spicy rapid roast chicken. We will guide you through the process of selecting the ideal ingredients, preparing the chicken, and devising a marinade or rub that will leave your taste buds craving more. So, prepare your palate for a fiery adventure, as we unveil the art of creating a succulent and tantalizing spicy rapid roast chicken that will leave you and your loved ones begging for seconds.
Let's cook with our recipes!
SPICY RAPID ROAST CHICKEN
This is the kind of recipe that you just throw together. No need to truss or fuss. Pop it into a very hot oven and it is ready in a hurry.
Provided by Nancy Blair
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
- Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
- Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting to a minimum internal temperature of 165 degrees F (74 degrees C), about 40 minutes more. Let cool 10 to 15 minutes and serve.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 0.2 g, Cholesterol 72.8 mg, Fat 14.5 g, Fiber 0.1 g, Protein 23 g, SaturatedFat 3.8 g, Sodium 142.7 mg
SWEET AND SPICY ROAST CHICKEN
A chile-flecked, honey-imbued marinade spiked with fresh citrus juice gives this chicken its fiery, syrupy character. Dates and carrots give the sauce texture and additional sweetness while a garnish of fresh herbs and pistachio nuts lends freshness and crunch. It's dinner party food at its most flavorful and convenient; its honey marinade makes it a particularly wonderful main course for Rosh Hashana, the Jewish New Year. The ingredients can be assembled up to 24 hours in advance, then all you need to do is pop it in the oven just before your guests arrive, and garnish it at the last minute. Serve it with couscous, polenta, rice or another soft grain to soak up the sauce.
Provided by Melissa Clark
Categories dinner, lunch, roasts, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.
- In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.
- Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.
- Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.
- Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.
Nutrition Facts : @context http, Calories 672, UnsaturatedFat 27 grams, Carbohydrate 39 grams, Fat 40 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 1014 milligrams, Sugar 30 grams, TransFat 0 grams
ROAST SPICED CHICKEN
Ever have a worn index card recipe from your mother with food stains covering the words? Spiced chicken has been in our family more than 50 years. -Cindy Kanwar, Blacklick, OH
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a small bowl, mix the first 5 ingredients. In a small saucepan, melt butter; stir in lemon juice, mustard, paprika and garlic salt. Keep warm., Sprinkle half the thyme mixture inside chicken; if desired, place quartered lemon inside chicken. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Brush outside of chicken with 1/2 cup butter mixture; sprinkle with remaining thyme mixture. Roast 1 hour, basting every 15 minutes with remaining butter mixture. (Cover loosely with foil if chicken browns too quickly.), Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 30-60 minutes longer. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 390 calories, Fat 27g fat (11g saturated fat), Cholesterol 132mg cholesterol, Sodium 918mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
SPICY ROAST CHICKEN
You can also do this delicious, spicy chicken dish with chicken pieces instead of a whole chicken. Another option is cooking on the bbq (it's terrific!). The chicken needs 1 day in the marinade for best flavour.
Provided by evelynathens
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- For marinade: In a large bowl, stir together marinade ingredients.
- Rinse chicken inside and out and pat dry completely.
- Remove excess fat from chicken and prick skin all over with a fork so that marinade can penetrate.
- Add chicken to marinade and rub inside and out to coat.
- Marinate chicken, covered and chilled, at least 4 hours and up to 1 day (closer to a day is better for flavour).
- Preheat oven to 425F and line your roasting pan with aluminum foil.
- Arrange chicken, breast side down, and pour marinade over it.
- Roast chicken in middle of oven 30 minutes.
- Turn chicken breast side up and baste with pan juices.
- Roast chicken, basting occasionally, 40 minutes or more, until cooked through and skin is golden-brown. (If you find chicken is getting too dark, tent loosely with aluminum foil).
- Let chicken stand, loosely covered, 10 minutes before carving.
- Skim fat off juices and serve with chicken and steamed rice.
Nutrition Facts : Calories 1155.2, Fat 77, SaturatedFat 22, Cholesterol 382.7, Sodium 1526.6, Carbohydrate 13.1, Fiber 0.3, Sugar 6.6, Protein 96.9
Tips:
- For the best flavor, use a whole chicken that has been air-chilled or free-range.
- To ensure that the chicken cooks evenly, pat it dry with paper towels before roasting.
- Use a generous amount of salt and pepper to season the chicken.
- For a crispy skin, rub the chicken with butter or olive oil before roasting.
- Roast the chicken in a preheated oven at 425 degrees Fahrenheit for 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
- Let the chicken rest for 10 minutes before carving.
Conclusion:
The spicy rapid roast chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is roasted in a flavorful spice rub, which gives it a crispy skin and tender meat. The chicken can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a salad. It is sure to be a hit with your family and friends.
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